Mushrooms stuffed with spinach and cheese

An interesting recipe for stuffed champignons - with spinach and cheese. Such a mushroom appetizer is also suitable for a family dinner, and will perfectly decorate any holiday table.

Ingredients

• Champignons - 600 g
• Spinach - 3 bunches
• Cream - 200 ml
• Grated cheese - 120 g
• Baguette - 125 g
• White onion - 1 pc.
• Smoked pork belly - 80 g
• Olive oil - 1-2 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Before you start cooking stuffed champignons, turn on the oven to heat up to 190 ° C.
2. Coarsely grate the baguette to make about 1 cup of crumbs (125 g). Line a baking sheet with parchment paper and spread the crumbs in an even layer. Dry the crumbs in a preheated oven for about 10 minutes.
3. Clean the mushrooms, separate the legs.
4. Place mushroom caps on a baking sheet lined with baking paper. Drizzle mushrooms with olive oil, salt and pepper.
5. Fold the legs of the mushrooms and the onion, cut into several pieces, into a blender. Grind mushrooms with onions.
6. Finely chop the pork belly. Fry in a pan. Remove the bacon from the pan and place on a paper towel-lined plate.
7. In melted fat, fry chopped mushrooms with onions.
8. Coarsely chop the spinach or tear with your hands. Add spinach to skillet and saute for 3-4 minutes.
9. Then add cream and simmer for about 4-5 minutes. Turn off heating.
10. Grate the cheese on a fine grater, add to the pan with spinach and mix.
11. Add cracklings and 3/4 bread crumbs there. Mix well.
12. Immediately stuff the mushroom caps with the mixture. Sprinkle the stuffed mushrooms with the remaining breadcrumbs. Bake champignons with spinach and cheese in the oven at 190 ° C for 25-30 minutes.
13. Mushrooms stuffed with spinach and cheese are ready! Bon appetit!